Garlic Beef Tenderloin Roast
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6
-
Calories
669 kcal
-
Course
Main Course
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Cuisine
American
Garlic Beef Tenderloin Roast
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Beef Tenderloin Roast made with a simple garlic marinade and baked in the oven to perfection
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Ingredients
- 3 pounds beef tenderloin one tenderloin (2-3 lbs)
- 4-6 garlic cloves crushed
- freshly chopped herbs thyme, oregano, and sage
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ Cup bone broth
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Instructions
- Rub the 3 pounds Beef Tenderloin roast generously with ½ teaspoon Ground Black Pepper and 1 teaspoon Salt. Heat an oven-safe skillet over medium-high heat until smoking hot.
- Add one tablespoon of the 2 tablespoons Olive Oil and place the roast into the hot skillet, searing it on all sides for about 3-4 minutes on each side.
- Transfer the seared roast to the preheated oven and roast until it reaches your desired doneness, 120 degrees for rare or 125-130 degrees for medium-rare.
- This may take somewhere between 15-20 minutes for rare, depending on the thickness of your roast.
- Once the roast is done, remove it from the oven and allow it to sit on a plate, covered, for about 15 minutes.
- Heat the same skillet with beef drippings over medium heat and add the remaining olive oil, 4-6 Garlic Cloves (crushed), and Freshly Chopped Herbs.
- Cook until fragrant, stirring constantly, then pour in ½ Cup Bone Broth. Reduce the heat and let it simmer, scraping any brown bits from the bottom of the pan. Cook until the liquid is reduced by half.
- Slice the beef and remove the twine as you slice off the pieces. Return it back to the pan, spooning the sauce over. Serve immediately and enjoy!
Notes
- Preparing the roast:
- Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie it with twine, creating an even thickness in the roast.
- Trim off the excess fat from the meat. If you have one big long fillet, you can cut it in half to make two equally long pieces to fit your skillet. You’ll end up with one piece broad and one piece thinner, that tapers to a small tip. Tuck the tapered tip under and tie it with twine, creating an even thickness in the roast.
- Allow the tenderloin to sit at room temperature for about 3o minutes before cooking
Nutrition Information
Show Details
Calories
669kcal
(33%)
Carbohydrates
1g
(0%)
Protein
42g
(84%)
Fat
54g
(83%)
Saturated Fat
21g
(105%)
Cholesterol
159mg
(53%)
Sodium
507mg
(21%)
Potassium
697mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
19mg
(2%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 1g | 0% |
| Protein | 42g | 84% |
| Fat | 54g | 83% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 159mg | 53% |
| Sodium | 507mg | 21% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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